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17Ingredients
10Minutes
400Calories
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Ingredients
US|METRIC
2 SERVINGS
- 1 can chickpeas (drained and rinsed, aka Garbanzo, 425g)
- 1/4 cup dill pickles (finely chopped, 55g)
- 1/4 cup purple onion (finely chopped, about 1/2 an onion, 36g)
- 2 Tbsp. mayo (Just, or Vegenaise 28g)
- 2 1/2 tsp. stone ground mustard
- 1 1/2 tsp. apple cider vinegar
- 1/4 tsp. sea salt (+ 1/8)
- 2 tsp. dill weed (fresh-chopped)
- 1/8 tsp. turmeric (optional for color and health!)
- 10 black pepper (grinds of fresh)
- multigrain bread (optional)
- gluten-free bread (optional)
- sprouts
- kale
- shredded carrots
- lettuce
- tomatoes
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NutritionView More
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400Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories400Calories from Fat70 |
% DAILY VALUE |
Total Fat8g12% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol<5mg1% |
Sodium1280mg53% |
Potassium960mg27% |
Protein15g |
Calories from Fat70 |
% DAILY VALUE |
Total Carbohydrate69g23% |
Dietary Fiber13g52% |
Sugars6g |
Vitamin A320% |
Vitamin C110% |
Calcium20% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
Ericka C 5 years ago
This chickpea salad was delicious and easy to make. i did not add the sprouts on top but i did do shredded carrots. I've made this several times now and its definitely a go-to lunch meal. Flavorful and filling.
Rodgers 6 years ago
Love this! On the sandwich I put Dijon, spring mix, and half an avocado. Definitely keeps for longer than two days in the fridge - would go up to five but keep checking it. Only modification I make is to halve the mayo - doesn’t seem to make a difference. Could also easily replace with avocado.